Effect of Heating Temperature on the Gel Properties of Shrimp Surimi of Penaeus vannamei

In this study, heat-induced shrimp surimi gel was prepared from Penaeus vannamei. The effects of heating temperature on the gel's formation properties were evaluated by examining its texture, microstructure, and swelling rate. The results revealed that the storage modulus and loss modulus of the shrimp surimi gels decreased as the heating temperature increased from 20 ℃ to 40 ℃. Furthermore, shrimp surimi underwent a transition from a sol-gel state to a thermally irreversible gel between 50 ℃ and 75 ℃. The textural hardness, breaking force, and breaking distance of the shrimp surimi gel initially increased and then decreased with increasing heating temperature. The highest values were recorded at 89 ℃, with textural hardness of 1225.74 g, breaking force of 158.86 g, and breaking distance of 9.28 mm. The water-holding capacity of the shrimp surimi gels peaked at 94.28% at a heat-induced temperature of 89 ℃, decreasing when the temperature was either raised or lowered from this point. The L^* value of the gel decreased with increasing heating temperature, while the a^* and b^* values increased. No obvious changes were observed in the myosin heavy chain and actin bands of the shrimp surimi gel treated with different heating temperature. A dense and orderly network structure gradually formed in the shrimp surimi gel as the heating temperature increased from 86 ℃ to 89 ℃. However, the network structure was disrupted when the heating temperature was further increased beyond 89 ℃. Additionally, the swelling rate of the shrimp surimi gel increased from 32.89% to 118.97% as the heating temperature rose from 86 ℃ to 98 ℃. Therefore, the shrimp surimi gel prepared at 89 ℃ exhibited optimal textural properties and a stable network structure.